standard edge on Busse's

J

jcs71

Joined
Mar 30, 2006
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Does anyone use and put a standard edge on thier Busse's? I ask this because putting a convex edge on a knife is above my skill level right now. I also don't have a belt sander. I do know I can put a hell of an standard edge on a knife with very nice, even and clean bevels. Please let me know.
 
You'll be fine with the stock edge if you polish it up a bit IMO. No need to convex it, some just prefer it.
 
There are several people on this forum who prefer a V grind. It's a matter of personal preferance. Do what suits you best.
 
Last edited:
jcs71 said:
Does anyone use and put a standard edge on thier Busse's? I ask this because putting a convex edge on a knife is above my skill level right now. I also don't have a belt sander. I do know I can put a hell of an standard edge on a knife with very nice, even and clean bevels. Please let me know.
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You will be fine with a V grind then. :)
 
I've gone back to a V grind. I used to convex almost everything, but found it isn't really necessary. Honestly, with INFI I prefer the toothy edge like when it comes from Busse sharp. I am using a Norton 600 grit diamond plate at home and 320 Emory cloth in the field now.
 
V-grinds work just fine, as has been stated. I prefer them, and still free-hand sharpen some of my knives on stones.

Busse edges all come with at least some convex shape to them. The first time you sharpen it to a tru v-shape, you'll have to flatten that shape out and it takes longer that time to re-profile the edge. I use course stones on the EdgePro for that to save time, but it can be done by hand, too. I've also got some metal diamond-coated rods for a crock stick block, and they work pretty fast also, although I try to stay away from using crock stick sharpeners if I can, except for certain knives.
 
Is there a Busse standard angle for V grinds? If not what would be the optimum angle on a Busse for field use? I use 30 degrees on my Entrek.
 
I like convex personally. I have tried a lot of different angles with my INFI and have found close to factory is what I prefer. It will still be very very sharp if you know how to sharpen while keeping a very durable edge. Below is a pic of my ASHLE to show what I like. Sharpened about 1 1/2 inch above the platen making for a less steep convex edge.

LE1.jpg
 
i still have the standard edge on my FFBM,sharpen it after i use it with a lansky crook sharpener and it stays lovely and sharp,it will easily cut newspaper with ease,probably as sharp as a factory edge on any knife!
 
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